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Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

机译：骆驼和牛奶酪质量的巴氏杀菌和高压加工的影响，以及骆驼奶酪柔软性的蛋白水解贡献

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Mustapha Mbye; Huda Mohamed; Tholkappiyan Ramachandran; Fathalla Hamed; Ahlam AlHammadi; Rabih Kamleh; Afaf Kamal-Eldin;
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1. Physicochemical properties, sensory quality, and coagulation behavior of camel versus bovine milk soft unripened cheeses [J] . Mustapha Mbye, Bhawna Sobti, Mariam Khamis Al Nuami, NFS Journal . 2020,第1期

机译：骆驼的物理化学性质，感官品质和凝血行为与牛奶柔软的无资料奶酪
2. Study of the Effect of Processing on the Chemical Quality of Soft Unripened Cheese Made from Camel Milk [J] . Saima Inayat, Muhammad Akbar Arain, M. Khaskheli, Pakistan journal of nutrition: PJN . 2003,第2期

机译：加工工艺对骆驼奶软未成熟干酪化学品质影响的研究
3. The effects of camel milk powder on the stability and quality properties of processed cheese sauce [J] . Desouky Marwa Mohamed, Salama Heba Hassan, El-Sayed Samah Mosbah Acta Scientarum Polonorum Technologia Alimentaria . 2019,第4期

机译：骆驼奶粉对加工奶酪酱的稳定性和品质特性的影响
4. ENGINEERING OF CAMEL CHYMOSIN FOR IMPROVED CHEESE PROPERTIES [C] . Christian Jackel, Martin Lund, Hans van den Brink, Enzyme Engineering Conference . 2018

机译：骆驼绒毛素的工程改善奶酪特性
5. Effects of vacuum condensed and ultrafiltered milk on Cheddar and pasteurized process cheese. [D] . Acharya, Mayur. 2004

机译：真空浓缩和超滤牛奶对切达干酪和巴氏杀菌工艺奶酪的影响。
6. Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality and Proteolysis Contribution to Camel Cheese Softness [O] . Mustapha Mbye, Huda Mohamed, Tholkappiyan Ramachandran, 2021

机译：骆驼和牛奶酪质量的巴氏杀菌和高压加工的影响以及骆驼奶酪柔软性的蛋白水解贡献
7. Study on the production and quality improvement of soft unripened cheese made from buffalo milk as compared with camel milk [O] . A.A. Farooq, M. Khaskheli, M.A. Arain, 2010

机译：与骆驼奶相比，用水牛奶制作的软质未成熟奶酪的生产和质量改进研究

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

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